PubAg

Main content area

MLA

Sadahira, Mitie S, et al. "Influence of Ph On Foaming and Rheological Properties of Aerated High Sugar System with Egg White Protein and Hydroxypropylmethylcellulose." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 89, pp. 350-357. doi: 10.1016/j.lwt.2017.10.058

APA

Sadahira, M. S, Rodrigues, M. I, Akhtar, M., Murray, B. S, & Netto, F. M. (2018). Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 89, 350-357. doi: 10.1016/j.lwt.2017.10.058

Chicago

Sadahira, Mitie S., Maria I Rodrigues, Mahmood Akhtar, Brent S Murray, and Flavia M Netto. "Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose" Lebensmittel-Wissenschaft + [i.e. und] Technologie 89, 1 (2018): 350-357. doi: 10.1016/j.lwt.2017.10.058